Chick-Pea and Quinoa Bake
Coat a 2-quart casserole dish with non-stick spray and set aside. Preheat the oven to 350 degrees.
In a large non-stick frying pan over medium heat, melt the butter. Add the zucchini, celery and scallions. Cook, stirring frequently, for 3 to 4 minutes (until tender).
Stir in the water, quinoa, chick-peas, 3/4 cup of the cheddar and 1/4 cup of the swiss. Spoon into the prepared casserole. Cover and bake for 45 minutes, or until the liquid has almost been absorbed.
Sprinkle with the bread crumbs and the remaining 1/4 cup cheddar and 1/4 cup swiss. Bake, uncovered, for 15 or 20 minutes, or until all the liquid has been absorbed and the cheese has melted.